Healthy Crepe Recipe with Whipped Lemon Ricotta and Strawberry Sauce for #Brunchweek

An easy, healthy crepe recipe with  whipped, lemon ricotta filling and home made strawberry sauce. Your new favorite breakfast!  Strawberry Lemonade Crepes {Whole Wheat} - Food Faith Fitness Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.  And now, onto the food!
We’re starting off Brunch week on the right foot. In fact, it’s so right…that it’s right. I was going to say so right that it’s wrong. But, that makes no sense. Not that ya’ll really expect much else from me. Moving on. I have been wanting to make something strawberry lemonade flavoured for about 1 billion years now (sidenote # 1. I’m not that old, so I’m lying. #2 It’s really because Mr. FFF has a weird obsession with the flavor, and has been requesting I make ALL THE THINGS strawberry lemonade.) Strawberry Lemonade Crepes {Whole Wheat} - Food Faith Fitness So, when Bobs Red Mill was awesome and sent us a bunch of my favorite whole wheat pastry flour for Brunch Week, I knew that I had to incorporate it somewhere. We’ve done waffles, we’ve done pancakes and we’ve done French toast. The only logical next step is crepes right? Si. Confession time: Crepes scare the monkeys out of me. I mean, I have this super professional crepe pan (which makes me feel like I should be wearing a beret and eating fromage on a croissant on top of the Eiffel towel) but, crepes are so FRAGILE ya’ll. They do this thing that I hate: they break really easily. Annoy to the ing. Strawberry Lemonade Crepes {Whole Wheat} - Food Faith Fitness I can’t confirm or deny that the first few times I made these, we ate piles of thin, cooked dough with lemon ricotta and strawberries. Can you imagine the anxiety I felt at the thought of having to picture these? But, that may have just been the 6 cups of coffee I had that morning. But, that’s neither here or there. I stuck to my trusty crepe recipe that I found on the Google Meister, way back when I decided to make crepes for my first time ever, on one of my first mornings of being a married woman.

Strawberry Lemonade Crepes {Whole Wheat} - Food Faith Fitness

Good choice? Not really. But, he had already put a ring on it, so no going back now, piles of dough for life or not. I digress. Let’s stop talking about the crepes, because I don’t want to scare you off. If you’ve been ‘round FFF awhile, you know that I over exaggerate a little (a lot) and they really aren’t all that hard. Strawberry Lemonade Crepes {Whole Wheat} - Food Faith Fitness Let’s talk about the best thing that has ever come of out my lentil-sized kitchen (Mr. FFF said that, not me) the whipped lemon ricotta filling. IM DYING. Peeps. This stuff is 1. SO EASY. Ingredients à Food processor à Face. That’s it. And 2. IT’S YUM. AND HAS PROTEIN. And I am kind of obsessed with Ricotta now. I’ve even been subbing it for the cottage cheese in my favorite nightly snack. Strawberry Lemonade Crepes {Whole Wheat} - Food Faith Fitness And the fresh strawberry sauce? You should probably just swim in that. Except wait for it to cool down first? Just an idea. On the subject of ideas: Strawberry Lemonade Crepes.

Strawberry Lemonade Crepes {Whole Wheat} - Food Faith Fitness

It’s a good one.

5.0 from 1 reviews
Healthy Crepe Recipe with Whipped Lemon Ricotta and Strawberry Sauce {Whole Wheat}
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12
Ingredients
  • Whipped Ricotta:
  • 1 Cup Fat-free Ricotta cheese
  • ¼ Cup Reduced-fat Cream cheese
  • Juice of ½ a large lemon
  • Zest of 1 large lemon
  • ½ tsp Vanilla extract
  • 2 Tbsp Sugar
  • 1 Tbsp Honey
  • Crepes:
  • 1 cup Whole wheat pastry flour
  • 1 Tbsp sugar
  • ¼ tsp salt
  • 1 cup Unsweetened Almond milk
  • ½ cup water
  • ½ Tbsp Fresh lemon juice
  • 2 tsp Coconut oil, melted
  • 2 Large eggs
  • Strawberry Sauce:
  • 4 cups Fresh strawberries, roughly chopped (420 g)
  • ¼ Cup Sugar
Instructions
  1. To make the whipped ricotta:
  2. Put the ricotta cheese, cream cheese, lemon juice and zest, vanilla extract, sugar and honey into a small food processor. Blend until smooth, creamy and well combined.
  3. Transfer to a small bowl, cover and refrigerate to let set at least 2 hours.
  4. To make the crepes:
  5. Place all the crepe ingredients in a blender and blend until well combined.
  6. Refrigerate the batter for at least one hour to allow the flour to hydrate. Don't skip this, and the longer the better.
  7. To cook the crepes:
  8. Lightly spray a crepe pan (or a small pan) with cooking spray and heat to medium heat.
  9. Pour a scant ¼ cup of the batter in the middle of heated pan, swirling around so that the batter goes all the way to the outside.
  10. Cook until the outside edges become lightly crisp and just begin to roll from the sides, and the underneath is golden brown, about 1 minutes.
  11. Gently flip (I used a crepe lifter and then flipped quickly with my fingers so I didn't burn them) and then cook an additional 30-40 seconds on the other side. Repeat with the remaining batter. *
  12. To make the strawberry sauce:
  13. While the crepes are cooking combine the strawberries and sugar in a large pan on medium heat. Cook until the strawberries begin to soften, about 5-6 minutes, stiring occasionally.
  14. Once the strawberries are soft, slightly mash with a fork. Don't mash too much, as you want some texture.
  15. Boil an additional 5-7 minutes, until the sauce reduces and slightly thickens.
  16. To serve:
  17. Fill each crepe with the ricotta filling, roll up and top with strawberry sauce.
  18. DEVOUR
Notes
*you can store crepes in an oven preheated to 200 degrees to keep warm, of place them on a plate and cover with the kitchen towel.
Crepe recipe adapted from my fav crepe recipe HERE

 Strawberry Lemonade Crepes {Whole Wheat} - Food Faith Fitness

A BIG thank you to Bobs Red Mill for the Whole Wheat Pastry Flour, and to OXO for the awesome batter bowl!

Be sure to check out everyone’s recipes for the start of Brunch Week!

Beverages:

Brunch Eggs:

Main Brunch Dishes:

Brunch Breads and Sides:

Brunch Fruit and Vegetables:

Brunch Desserts:

Raspberry Lemon Explosion Cake

And don’t forget to check out the Brunch Week Giveaway by clicking HERE!

California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge.  I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.

 

Want more healthy breakfast ideas?

Pumpkin Pie French Toast Casserole

Pumpkin Pie French Toast Casserole

Skinny PB & J French Toast

Skinny PB & J French Toast

 

Comments

  1. says

    I have made my own crepes a few times and they are definitely tricky. Looks like you nailed it, though! Love the looks of your lemon ricotta and strawberry sauce, too. Definitely takes the whole thing to the next level!

  2. says

    Hi Taylor!

    The visual appeal here is stunning! Thanks for sharing =)

    My mom bought recently bought me a crepe maker (hint hint, stop going to Bob Evans for crepes Laura, make your own) But like you said…..they can be intimidating!

    I keep looking over the ingredients and can’t believe how healthy you have made these, love it! I especially love the Bobs Red Mill products!!!

    • Taylor Kiser says

      Thank you Laura! Funny because I hate these photos!
      Haha that is so funny! I didn’t know crepe makers existed! I hope you love these! :)

  3. says

    Taylor, these crepes look absolutely fantastic! I love all things lemon and these look perfect! Thanks so much for sharing your recipe and your photos are beautiful! Pinned! Have a happy Monday!

    • Taylor Kiser says

      Thank you! And thanks for the photo love..I almost didn’t post them because I hated them haha! Happy Monday Cindy!

  4. says

    Stopping by from DBB. I love crepes and strawberry are my favorite. You are right…a little fragile. Thanks for sharing. I’m a co-host at Family Fun Friday…I’d love to have you stop by and link up with us sometime. We’re always looking for good family friendly posts, especially recipes. Have a great week!

    • Taylor Kiser says

      Haha I like this plan! I’ll join you. Better yet, let’s not change out of our Pjs!

  5. says

    Confession: I have never made crepes….eek! I really need to get my butt in gear and make these immediately. That whipped ricotta is calling my name!

  6. says

    These photos are gorgeous and I can’t stop staring at them! Thank you for participating this year – and I am having a total mommy-brain moment because I thought I posted a comment already today, guess not.

    • Taylor Kiser says

      Haha thanks! I totally hate them so you’re making me feel better!
      It happens, thank you for hosting girl!

  7. says

    These look really good Taylor and the filling with the whipped ricotta and strawberry sauce looks like a match made in heaven.

  8. says

    Crepes are fragile and slightly annoying little buggars to make, but yours look beautiful! I love the lemon ricotta filling, and that strawberry sauce is perfection! I think Mr. FFF is on to something with all things strawberry lemon, such a great combo!

  9. says

    Hi Taylor! so happy to visit your beautiful blog! I love your crepes! and didn’t you just love the Bobs Red Mill Whole Wheat Pastry Flour?!!! I used mine for my Friday waffles recipe! I can’t wait to try your crepes recipe! Cheers!

    • Taylor Kiser says

      Hi Alice! Thank you SO much! I ADORE THAT FLOUR. I actually don’t bake with any other kind of flour (except nut flours) Can’t wait to see your waffles!

    • Taylor Kiser says

      Haha glad you like it! My kitchen is TINY!! OH a fruit dip would be so good! Thanks friend!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: